The Tastiest Campout Food of All-Time?

Hundreds of Scout recipes were submitted by in the Campout Cuisine Contest. Our judges tested the best of the best, and selected three winners.

So fire up the stove or coals and sample the top three recipes from this year’s competition. In the gallery of recipes, below, you’ll find tasty spins on old favorites and perhaps more than a couple of great new ideas to share with your pack, troop or crew.

2. Line oven with aluminum foil then grease the foil with a little vegetable oil.

3. Lay a third of the tortilla chips over the bottom of the oven.

4. Pour only about one-third of each of the pinto beans (about 2/3 of a single can), enchilada sauce, sour cream, ranch dip mix, olives (about 2/3 of a single can), shredded chicken, and cheese over the top of the chips.

5. Repeat steps 3 and 4 twice more, using up all remaining ingredients.

6. Bake for 40 to 50 minutes using 21 coals on the lid and 11 underneath the oven until cheese is melted and bubbly.

Zeppoli, or Italian Dough Balls; By Scout Zachariah Barry

“Our Assistant Scoutmaster, Mrs. A, taught us how to make these at summer camp!”

5. Very carefully drop batter by the teaspoonful into the hot oil. If the dough balls aren’t fully covered in hot oil, flip them with tongs to coat all sides. Don’t pack the pan full. Instead, cook the dough balls in batches.

6. Fry dough balls for a couple of minutes, until light brown.

7. Remove dough balls with tongs then set them on several stacked sheets of paper towels to drain and cool for a few minutes.

8. Pour confectioners sugar on a plate and roll the dough balls in the sugar powder before serving.

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